We are partnering with Club W and the culinary creatives at SLS South Beach to bring you three impeccable wine and food pairings that you can create right at home. Chef Tito Vargas at The Bazaar by José Andrés, Chef Danny Elmaleh at Cleo and Chef Jose Icardi from Katsuya have joined forces to let you in on 3 of their most decidedly delicious secrets. Cheers to the following perfect pairs!
CUBAN COFFEE CHURRASCO perfectly paired with Pacificana Pinot Noir
Chef: Tito Vargas, The Bazaar by José Andrés
TOTAL TIME: 2 HOURS & 30 MINUTES SERVES: 1
- 6 oz. Coffee-rubbed skirt steak
- 3 drops Coffee reduction (concentrate)
- 3 drops Olive Oil
- 5 Small spring onions
- 1 tbsp Olive Oil
- A pinch of Ground black pepper
- 7 oz. Passion fruit seeds and pulp, fresh
- 2 oz. Salt
- A pinch of Maldon salt
FOR THE COFFEE RUB
- 2 oz. Brown sugar
- 2 tbsp Kosher salt
- 6 tbsp Coffee grounds
- 2 tbsp Black pepper, finely ground
- 1 tsp Coriander
- 2 tsp Garlic powder
- 2 tsp Onion powder
- To make the coffee rub, toast and crush the coriander. Mix all ingredients together. Rub into steak, and marinate for one-and-a-half hours.
- Peel onions, and cut in half. Season with oil, salt, and pepper, and place on grill until they no longer taste raw (they should retain texture, though). Peel onions into petals, cover, and set aside at room temperature. 3. Mix the passion fruit seeds and pulp with warm brown butter, and season with salt. Keep warm.
- When the steak is done marinating, grill to desired temperature. Allow to rest for a few minutes.
- Slice steak against the grain. Spoon two tablespoons of passion fruit sauce into center of plate, and spread in circular motion. Place steak on top of sauce.
- Place one drop of coffee reduction and one drop of olive oil in each onion petal, and arrange around steak. Garnish with Maldon salt.
CLAM AND LONGANISA FIDE perfectly paired with 2015 Porter & Plot® Grenache Blanc
Chef: Danny Elmaleh
TOTAL TIME: 30 MINUTES SERVES: 2
- 1/3 cup Toasted fideo
- 1 oz. Chicken stock
- 1 oz. White wine
- 1 tsp Sofrito
- ½ tsp Chopped garlic
- 15 to 17 Manila clams
- ½ Lemon (for squeezing)
- 1 tbsp Saffron aioli
- 1 oz. Cooked longanisa
- 1 tsp Dill, chopped
- 1 tsp Cilantro, chopped
- 1 tsp Parsley, chopped
- In an eight-inch, flat-bottomed, ovenproof pan, add fideo, chicken stock, white wine, sofrito, and chopped garlic. Bring to a simmer, and cook for about six minutes.
- Place clams in fideo with shell facing up. Cook until clams open up and release their liquid.
- Once clams are fully cooked, garnish with lemon juice, sa ron aioli, cooked longanisa, dill, cilantro, and parsley.
DRY-AGED NEW YORK STRIP STEAK perfectly paired with 2014 Atavist® Merlot
Chef: Jose Icardi
TOTAL TIME: 30 MINUTES SERVES: 2
- 16 oz. New York strip steak
- A pinch of Salt
- A pinch of Pepper
FOR THE YAKITORI SAUCE
- 1 oz. Cooking sake
- 1 oz. Mirin
- 1 oz. Soy sauce
- 1 oz. Sugar
FOR THE SHISO BUTTER
- 1 oz. Unsalted butter
- 3 sprigs Parsley, chopped
- 3 sprigs, Cilantro chopped
- 1 clove Garlic, chopped
- 1 sprig Shiso (Japanese mint), chopped
- 1 tsp Sea salt
- To make the yakitori sauce: blend all ingredients. Set aside.
- To make the shiso butter: hand-blend all ingredients except butter. When well-blended, fold the mixture into the room-temperature butter.
- Bring steak up to just below room temperature. Lightly salt and pepper both sides.
- Grill over charcoal to desired temperature. Remove from heat, and brush with the yakitori sauce and shiso butter. Allow to rest for two minutes.
- Slice steak, and serve.
The only thing left to do is join ClubW. Get $25 off your first box when you register HERE.